Canard à l'orange: French answer to Peking Duck

here are precious few ways to make duck's peculiar meat palatable. Off-hand, I can think only of two: Peking Duck and Canard à l'Orange. I am never up to cooking either but my Mom favours the French recipe. My parents are lucky enough to have access to all kinds of real organic produce and I must tell you there is nothing like the flavour of poultry that has happily grazed on the lush meadows of the Southern Russian countryside.

Just like me, my Mom does not use precise measurements for cooking but the following instructions will give you a pretty good idea of how to whip up this classic French dish.

1. Gut and clean a medium-sized (1.5-2 kg) duck, reserving the giblets. Rub the duck with oil, salt and pepper and place in a roasting pan. Bake in the hot oven for about one and half hours. Baste frequently during cooking.
2. Meanwhile, brown the giblets in a skillet (use butter). Add two sliced onions, two sliced carrots, an unpeeled clove of garlic, a small bunch of thyme and two bay leaves. Fry gently for about 15 minutes until golden brown.
3. Put everything into a saucepan. Add two cups of white wine and a tablespoonful of tomato paste. Bring to boil and cook for about 45 minutes. When cooked drain the resulting juices in a bowl.
   
4. In a saucepan, make gastrique by gently browning half a cup of sugar and then dissolving it in half a glass of white wine vinegar. When the gastrique is ready add the duck juice from the bowl.
5. Add the rind of 3 oranges, their juice and and a shot glass of Grand Marnier. Whisk thoroughly and keep warm.
6. Serve the duck with the sauce, decorate with orange circles.